250ml Olive oil 80ml Red wine vinegar Pinch of salt and pepper

In two medium-sized pots, bring water to the boil and blanch tomatoes in one, and prawns in the other.

Put a handful of ice cubes in a bowl with a little water, keep aside for prawns.

To blanch the prawns, place in boiling water for no more than three minutes, then take out and put in ice water for two minutes. Refrigerate prawns.

Place avocados, diced chilli, two teaspoons of olive oil, salt and pepper in a blender and purée. Place the mixture in the fridge.

To make the Marie rose sauce, mix two tablespoons of tomato sauce, four tablespoons of mayonnaise, brandy, two teaspoons of balsamic vinegar, lemon juice, salt and pepper. Mix well until pink in colour with a smooth consistency. Place in the fridge.

Add the romaine, leek and spring onions to the sauce and place back in the fridge.

Place ice and water into a bowl. Take the blanched tomatoes and, on the bottom side with a sharp knife, make a cross just enough to cut the skin. Insert one tomato at a time with a slotted ladle for 10 seconds. Then, with the same knife you crossed them with, peal the skin from the cross point. Once pealed, place into the ice water. Repeat the process with the rest of the tomatoes.

Take a tomato, and on the underside make a round incision slightly larger than a five-rand coin creating an opening and a lid. With a teaspoon, empty the inside of the tomato. Repeat process with the rest of the tomatoes.

Take the prawns and lettuce mix out of the fridge, insert two prawns inside each tomato, add sauce mixture, then add the final two prawns to each tomato and cover with the circle cut- out. Place all four stuffed tomatoes upside down inside a sealed container and place in the fridge until serving.

For the dressing, mix all the ingredients together in a dressing bottle.

To assemble, take out all the ingredients ready to assemble. Take four pasta bowls, and with a large spoon make a nest in the centre of the bowl with the avocado purée. Invert the tomato on top of the container, as some liquid may come out. Then place the tomato, with the cut-out now facing the avocado, on top. Repeat with the rest of the tomatoes.

When ready to serve, shake dressing well and bathe the tomato. Drizzle with a little balsamic reduction.